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RE-BROADCAST: Chef Liz, a professionally trained chef, has achieved long-term recovery and gained an innovative new view of her personal and professional life. But, in deciding to seek treatment a decade ago for alcoholism, she feared recovery would end her culinary career; a career that embraced alcohol as a key ingredient in cooking and a prerequisite to fine dining. For Scott and the nearly 9 million Americans in recovery from alcohol and drug dependence, relapse is a major concern. Holidays, special occasions, and social events can often be a minefield of triggers. Many popular recipes, from main dishes to desserts, often call for alcohol in some form and nearly all social events include wine and spirits. Yet, scientific studies have shown that there can be a risk for relapse simply from the cravings that are set off by the smell, taste, and visual cues of alcohol. Determined to find a way to combine her love of cooking and her commitment to recovery, Scott focused on what was to become the concept for her first cookbook, The Sober Kitchen. “I began to experiment with different kinds of substitutes to find ways to create the same flavor by using alcohol-free ingredients, says Scott. “I found that common pantry ingredients such as fruit juices and vinegars could step in perfectly for recipes that called for wine.” Scott expanded her experimentation with flavored syrups, teas, and infusions and the results were outstanding. Her repertoire now includes remarkable substitutions for nearly every possible culinary use of alcohol and the innovation continues to include alcohol-free drink pairings and mocktails.